Charlie’s Carrot Cake Muffins

12 year old Charlie and I are on a mission to get kids cooking. Here is a delicious muffin recipe which we are hoping you and your kids can make at home. Charlie made these last week as an activity during his lunch break and we both thoroughly enjoyed the whole process. They make a lovely breakfast or tasty snack in between lessons and obviously you don’t have to be a child to make them! These keep beautifully moist for a few days if they last that long. I have to say that there are a weakness of mine and I found them highly addictive!

Don’t forget to tag me if you make them - I’d love to see what you think 💭

Makes 12 muffins

INGREDIENTS

Dry ingredients

200g / 1 cup caster or brown sugar

195g 1 1/2 cups plain

flour

1 teaspoon baking powder

1 teaspoon bicarbonate soda

1 teaspoon cinnamon 125ml

1/2 cup sultanas

Wet ingredients

1/2 cup olive or vegetable oil

2 eggs - whisked

125ml / 1/2 cup milk

1 teaspoon vanilla paste

2 medium carrots / 1 cup grated carrots

METHOD

Preheat the oven to 200 degrees (conventional) 180 degrees (fan)

Mix the dry ingredients together in a bowl with a fork and make sure the ingredients are evenly distributed.

In a separate bowl bring all of the wet ingredients together.

Pour the dry ingredients into the wet and mix together but don’t over work the mixture. The less you mix, the fluffier the texture will be.

Pour into 12 muffin cases (in a Yorkshire puddings tin) and bake for 20-25 minutes.